Name: Low Carb Moussaka (Greek Beef Eggplant Casserole)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 12 servings
Ingredients: 1 1/2 lbs ground beef (or lamb, if that’s your thing); 1 large onion (diced); 10 large cloves garlic (minced or crushed); 1 1/2 cups Cabernet Sauvignon ((or another fruity, dry, full-bodied red wine)); 14.5 ounce can diced tomatoes (with juices); 6 ounce can tomato paste; 1 tablespoon Herbes de Provence seasoning; 1 1/2 teaspoons coarse sea salt; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground allspice; 1/2 teaspoon black pepper; 2 cups low-sodium beef broth (or water); 2 1/2 to 3 lbs eggplant ((about 2 very large eggplants), sliced horizontally into 1/3-inch thick rounds); 6 tablespoons olive oil; coarse sea salt; black pepper; 2 cups heavy cream; 1/4 teaspoon coarse sea salt; 2 large eggs (lightly beaten with the 2 large egg yolks); 2 large egg yolks (lightly beaten with the 2 large eggs); 8 ounces cream cheese; 6 ounces hard aged cheese (such as Gruyere, sharp white Cheddar, or a mixture, shredded); A few fresh herbs (such as oregano or basil, for topping)